Fried Turkey Christmas Sandwich
A next level fried turkey Christmas sandwich! Packed full of buttermilk fried turkey, stuffing, bread sauce, cranberry sauce & gravy.
Servings: 4 Sandwiches
Equipment
- Deep Fat Fryer
- Digital Food Probe
- Mixing Bowls
- Small Saucepans
- Frying Pan
Ingredients
Buttermilk Turkey
- 4 Turkey Breast Steaks See Notes
- 250 g Buttermilk
- ½ tsp Smoked Paprika
- ½ tsp Garlic Granules
- ½ tsp Onion Granules
- ¼ tsp Cayenne Pepper
- ¼ tsp Table Salt
- Freshly Cracked Black Pepper
Flour Dredge
- 125 g Plain Flour
- 25 g Cornflour
- 1 tsp Smoked Paprika
- ½ tsp Dried Oregano
- ¼ tsp Table Salt
- ¼ tsp Garlic Granules
- ¼ tsp Onion Granules
- Freshly Cracked Black Pepper
Stuffing
- 70 g Paxo Sage & Onion Stuffing
- 175 g Boiling Water
- 10 g Butter Optional
To Serve
- 4 Burger Buns
- 100 g Bread Sauce
- 2 tbsp Cranberry Sauce
- 250 ml Christmas Gravy
Instructions
Buttermilk Turkey
- In a bowl, combine buttermilk, smoked paprika, garlic & onion granules, cayenne, salt & a few cracks of black pepper.
- Give the buttermilk a good mix then add in the turkey. Cover the bowl with clingfilm then refrigerate overnight or up to 24 hours.
Flour Dredge
- In a mixing bowl, place flour, cornflour, smoked paprika, oregano, salt, garlic granules, onion granules & a few cracks of black pepper. Whisk to combine then set aside until needed.
Stuffing
- Preheat an oven to 200°c/180°c fan (392°f/356°f).At the same time, preheat a deep fat fryer to 180°c/356°f. This is for the turkey.
- Mix the paxo stuffing mix with the boiling water & butter, leave to soak for a couple of minutes then transfer to an ovenproof dish.
- Bake the stuffing for 15-20 minutes, until crispy on the top & hot all the way through.
The Sandwich
- Add the bread sauce & gravy into two separate saucepans then place over a low heat. Leave to warm up gently whilst you cook the turkey.
- Take a piece of turkey out of the buttermilk then toss in the flour, making sure that it is completely coated.
- Carefully place the dredged turkey into the hot oil & cook until golden & crispy. This will take around 5 minutes. If you take the internal temperature of the turkey with a digital food probe, it should be above 75°c/167°f.Repeat with the remaining turkey.Depending on the size of your fryer, you might be able to cook several pieces of turkey at a time. Make sure not to overcrowd the fryer though! Keep the turkey warm in the oven between batches or serve straight away.
- Once cooked, transfer the turkey to a plate lined with kitchen roll/paper then season with sea salt & black pepper.
- To assemble the sandwiches, cut each burger bun in half then lightly toast the insides, in a frying pan set over a medium heat.
- Add a generous spoonful of bread sauce to the bottom part of each bun. Next, divide the stuffing between each sandwich then top with a piece of fried turkey.
- Add a spoonful of cranberry sauce on top of each piece of turkey then pour over a generous amount of gravy. Place the top part of each bun on top of the sandwiches then serve immediately.
Notes
1. Deep Fat Fryer - For the best results, a deep fat fryer should be used for cooking the turkey. If you haven't got one, a pan of oil heated up on the stove will work, just make sure to do this carefully.
2. Turkey - The turkey breast steaks should each be 1 cm thick & weigh around 100 grams. If they're a bit bigger than this, that's fine just make sure to cook them for slightly longer.
3. Buttermilk - The turkey should brine in the buttermilk for at least a couple of hours or up to 24. I find that overnight works best.
4. Burger Buns - This sandwich will work with any burger buns. I used my tangzhong burger buns but feel free to use a different type.
5. Reheating Bread Sauce - When reheating the bread sauce, it might need a splash of milk adding to it, to make it the right consistency.
6. Sauces - This recipe makes use of leftover gravy, bread sauce & cranberry sauce. The recipes for all of these can be found on the blog!